Oats, Chard and Turnip Tops

Method

1. Blanch the chard and turnip tops separately in salted boiling water, then immediately cool in ice water. Drain well.
2. Cook the oats in salted boiling water until al dente. Drain and set aside.
3. In a large pan, heat olive oil and sauté sliced garlic until fragrant.
4. Add the turnip tops and chard to the pan. Cook for a minute, then add anchovy fillets and capers (if using).
5. Add the cooked oats and a ladle of vegetable broth. Stir to combine and let the flavors meld.
6. Finish with a knob of butter, a squeeze of lemon juice, and a splash of vinegar. Adjust seasoning with salt and serve warm.